For a correct sampling of Grappa Frattina and distillates we first recommend to use a suitable stem glass, suitable, large at the bottom, high and narrow on the body but with a slight opening at the top which allows to avoid the strong and aggressive smell of alcohol to the nose and at the same time to appreciate the refined fragrances of Grappa.

The glasses of this type should always be kept for the base and never for the body to avoid that the hand heats the Grappa. Moreover, the stem glass helps to keep the hand away from the nose, avoiding the alteration of smell perception. Indeed the hand may emanate fragrances due to the use of deodorants, perfumes or detergents.

After pouring a small amount of distillate into the stem glass – the glass should be filled just under one third of its height – you can start to TASTING through three evaluations: visual, olfactory and taste.



Through this assessment it is possible to analyze the appearance of grappa. All grappas must always be crystal clear and free from any substances of suspension matter, the only variation may relate to the colour that changes depending on the type of Grappa.
Young Grappas: colourless, clear and crystalline. Aged Grappa: pale yellow, more or less intense up to amber in certain circumstances. Flavored Grappa: take color from the substance infused (eg. Blueberries: red / purple – Rue: green).
The colouring is given by the type of wood which is used for the ageing and the time of contact between the grappa and wood.


Through this assessment it is possible to feel the elegance refinement, and quality of grappa. We recommend to rotate the glass with a slight movement of the wrist to emit more volatile smelling components. Raise your glass to your nose, closer and further slowly. This simple action will ensure that the stinging sensation of the alcohol does not overwhelm the most delicate aromas. The scents in the grappas are those fruity, floral and spicy.
Nose Training:
A well-trained nose detects and recognizes easily the aromas contained in the distillate, thanks to a well-structured sensory and olfactory memory. At each breath we put an enormous amount of molecules into the nose that activate the olfactory mucosa. From this signals are immediately sent to the brain to be decoded and stored. Any odour or fragrance smelled introduced is then encoded and associated with the object of origin and stored in our sensory memory. Unfortunately, the less memory is stimulated the more is the risk such fragrances are forgotten and not recognized over the time. We therefore need to train your nose to capture the olfactory characteristics of what surrounds us: we perceive the smell in a room, every single fragrance captured in woods, towns, countrysides flowers, fruits, and spices. The identification of flavors during the tasting will be easier and immediate.


Through this assessment it is possible to appreciate the flavours and the texture of the grappa. We recommend to sip a small amount of distillate and distribute it on the mouth by passing it from the sides to the bottom of the tongue. Taste buds allow you to release one after the other spices contained in the Grappa. The taste buds perceive four fundamental tastes located in well-defined points:

Dessert: on the tip
Amaro: on the bottom
Acid: on the sides
Salt: on the tip and sides

Grappa Frattina will result harmonious on the palate confirming, all the olfactory nuances and it will leave a very pleasant aftertaste for each variety,. In case you taste Grappa Frattina Barrique, aged in oak barrels for 12 months, the primary aromas of the distillate are added to a set of scents derived from refining in wood.


Young grappas: 8-10 ° C
Aged grappas: 18 -20 ° C


To assess whether or not a grappa is of high quality, a typical action of a connoisseur is to pour a drop on the back of your hand, rub it and smell it. You will smell all the harmony and the delicate aromas of the fruit from which the distillate comes from, leaving on hand a pleasant and persistent aroma. If a grappa is not of high quality, the smell will be unpleasant with a strong reminder to alcohol and a marked, irritating smell of marc.